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Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, March 6, 2018

Chipotle Pepper Braised Short Ribs

If you’ve yet to discover the little blue and red can of Mexican made San Marcos chili peppers in adobo sauce at your local market, these short ribs offer the perfect opportunity to try them out. The flavor and heat will blow you away. Preheat your oven to 350, then place your largest, heaviest, pot with a lid, on the stove over medium high heat. Generously salt and pepper eight or so beef short ribs then brown them on all sides.

Set the short ribs aside and add a large chopped red onion to the pot, pour in a little oil if there’s not enough fat left from the ribs. Turn the heat down to medium and sauté the onion for five minutes. Stir in six chopped garlic cloves and two chopped adobo peppers along with a spoonful of the sauce. Saute for another few minutes then add two cups of beef stock, preferably Better Than Bouillon. Return the ribs to the pot, cover, and place the pot in the hot oven.

It’s best to turn the ribs every forty five minutes or so, and check to make sure that the stock level is at least half way up the ribs. If not, just add more beef stock. After an hour and a half, add a can of drained black beans, a box of frozen corn, and a large handful of chopped cilantro. After three hours the meat should be falling off of the bone, although four hours will guarantee it. Salt to taste and serve with rice, or polenta, so you can get every drop.